Holidays are made great by good company… and great food!
Karen made some Russian Tea cakes with Amarula… all the more fantastic! She also found a Corn bread recipe from the ‘Epicurean’ made with corn flour cooked in antique cornbread pans that was fantastic!
On the left is my daughter Karen with what looks like little corn! In fact, what is surprising is that it is actually cornbread! The taste is not what we experienced in ‘cornbread’ know to be authentic southern style… it is a bit Yankee.
As we mentioned before, this recipe came from the Chef of the Delmonico’s circa 1890 from New York City in his wonderful 1100 page cookbook the ‘Epicurean.’
For dessert, Laura found a fabulous recipe for a chocolate truffle cake that incorporated raspberries, various beverages ( Grand Mariner, Frambusie, Creme de Cassis)… a spectacular steal from a Neiman Marcus recipe!
Last but not least, thanks to Chef Charles Ranhofer for transcending time to deliver a wonderful horseradish sauce to accent our prime rib of beef!
A wonderful Christmas memory!
Roger Freberg
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